Mushrooms with garlic and coriander rice, red onion, coconut, lime and ginger
This is how you do it at home
Stir-frying is hot! Only a century ago, our Dutch eyes saw this as an exotic cooking technique, used by the Chinese to prepare chop sue, bam and nasi, which would be taken home in a little pot. Nowadays, nearly every Dutch household owns at least one wok. Good, because stir-frying is delicious and healthy. High heat and quick preparation mean that all the flavour and nutrition are being preserved in the food. It’s an ideal way of cooking mushrooms with garlic and curry paste.
Main course for 4 people
- 400g / 14oz basmati rice
- fine salt
- 500g / 1lb 2oz small mushrooms
- 4 red onions
- 10 garlic cloves
- 75g / 3oz fresh root ginger
- bunch (about 15g / 1/2oz) coriander
- groundnut or vegetable oil
- 200ml / 7fl oz thick coconut milk
- 1/2 – 1tbsp green curry paste
- fine salt
- black pepper
- Boil the rice in plenty of salted water until cooked (for exact cooking times, see product packaging). Drain.
- Clean the mushrooms and halve the larger ones*. Peel the onions and garlic; cut the onions into wedges and the garlic into strips. Peel the root ginger and finely chop. Pick the coriander leaves and roughly chop. Finely slice the stalks.
- Place a wok on a high heat. When the pan is hot, pour in a glug of oil. Once the oil is hot, add the onion and ginger. Stir-fry for 3 minutes. Add the mushrooms, garlic and coriander stalks. Stir-fry for another 5 minutes. Add the coconut milk and curry paste to taste and cook for 3 minutes. Season with salt and pepper.
- Stir ¾ of the roughly chopped coriander leaves into the rice. Add salt and pepper.
- Spoon the rice into wide bowls. Spoon over the mushrooms and sauce and sprinkle with the remaining coriander leaves.
*Instead of fresh mushrooms you can of course also use our Ecopouch®, frozen or preserved mushrooms.